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Cantaloupe Soup

Fat.Freedom's picture
Ingredients
  Cantaloupe melon 2 1⁄2 Cup (40 tbs), peeled and cubed to make 3 1/3 cups
  Apricot nectar 3⁄4 Cup (12 tbs)
  Grated lemon rind 2 Teaspoon
  Freshly squeezed lemon juice 4 Teaspoon
  Ground clove 1⁄2 Teaspoon
  Fresh mint sprigs 4 (for garnish)
Directions

Combine the melon, nectar, and lemon rind in a food processor or blender and puree.
Transfer to a mixing bowl and whisk in the lemon juice and clove.
Cover and chill in the refrigerator for at least 2 hours before serving.
Garnish each serving with a sprig of fresh mint.

Recipe Summary

Cuisine: 
American
Method: 
Blending
Dish: 
Soup
Servings: 
4

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 63 Calories from Fat 3

% Daily Value*

Total Fat 0.35 g0.53%

Saturated Fat 0.09 g0.46%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 18.4 mg0.8%

Total Carbohydrates 16 g5.3%

Dietary Fiber 1.8 g7.3%

Sugars 12.8 g

Protein 1 g2.3%

Vitamin A 72.8% Vitamin C 84.3%

Calcium 2.5% Iron 2.7%

*Based on a 2000 Calorie diet

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Cantaloupe Soup Recipe